I came up with this recipe for my son's dinner tonight. (The rest of us were having a tomato based lasagne, which he doesn't eat.) I tried keeping this simple for his tastes, so feel free to add extra herbs or vegetables to suit your own tastes! :)

Ingredients

6 serv.

lasagna noodles↗8
cheddar cheese, grated↗1 cup
MEAT
olive oil↗1 tablespoon
chicken breasts, diced↗500 g
mushrooms, sliced↗4 cups
onion, chopped finely↗1
garlic cloves, crushed↗3
thyme↗1 teaspoon
basil↗1 teaspoon
BECHEMAL SAUCE
flour↗1⁄3 cup
butter, melted↗1⁄3 cup
milk↗2 cups
cheese, grated↗1 cup
nutmeg↗
salt↗
pepper↗

Step-by-step instructions

1
Heat oil in a saucepan, add chicken and onion, stirring until just cooked. Add mushrooms, garlic, thyme, and basil. Cook until mushrooms are tender. Set aside.
2
Combine butter and flour, cook for 2 minutes. Gradually add flour, stirring continuously. When sauce starts to thicken, season with salt, pepper, and nutmeg, and stir in cheese.
3
Spread a thin layer of the chicken mixture in the bottom of a lasagne dish. Top with a layer of noodles.
4
Add a layer of bechemal sauce, and another layer of noodles.
5
Add remaining chicken, and a layer of noodles.
6
Add remaining bechemal sauce, and sprinkle with cheese.
7
Bake at 180C for around 40 minutes, or until noodles are tender and cheese is starting to brown.
8
Remove from oven and let stand 20 minutes before serving.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App